I thought the 1 T baking powder was a typo, and made these with 1 t instead. IT IS NOT A TYPO! My muffins have great flavor, but lousy texture. Will make these again--with the full amount of baking powder--so that I can share the result with friends!
will have to try again. i was underwhelmed, esp. after the previous reviews. however, perhaps it was something i did, so i will maybe give it another shot soon.
Mmmm... These muffins are not too sweet and wonderfully moist. The directions were simple and spot on. I was worried that perhaps the 1 Tablespoon of baking powder might be a typo, but since this recipe already had a great review on it, I held true and it worked great! The batter is very airy and I feel that this is what takes the pumpkin to a very delicate texture. We loved the brown sugar topping, it was great! I used Sunmaid fruit bits which has cranberries in and next time I will add some chopped pecans too. I also used regular sized tins and got 12 muffins in 18 minutes. Thanks for sharing this keeper recipe. :)
Mmm, these were very yummy muffins! They had a very nice texture (kinda dense, but at the same time fluffy) and the sugar topping gave them a lovely crunch on top. I used fresh hokkaido squash, which I cooked and mashed and its flavour really came through and paired nicely with the spices. I decided to add in 1/3 cup of the optional cranberries, but in the end I wish I wouldnt have, because they seriously compromised the pumpkin flavour for me. That said, though Im not a very big cranberry lover, so someone else might think this is a divine combination... I made the recipe in regular sized muffin tins, which I filled up to the brim, so that I ended up with 10 muffins. THANKS SO MUCH for sharing this yummy recipe with us, wicked! Im sure I will make it again, especially once holiday season is here. The muffins look so pretty that I might pack them in a clear bag, tie a ribbon around it and give that as a gift to someone. Made and reviewed for Everyday is a Holiday Tag Game August 09.